no I switch up. This is my favorite crackery crust. I have been using lots of poolish. Also used a variation of Malnatis. But this one seems to be my favorite and works well for deepdish. Cooked on steel for 8 minutes. Preheat oven 1 hour at 550.

Making dough today. again trying milk as a blend with water.300g KABF100g Semolina100g Milk (warm)50g Water (warm)1 packet of ADY (I think about 6g)32g Corn oil Bulk rise warm for 6 hoursThis may be way to much yeast?? Hoping to throw in fridge for 48 hours but I will probably test at 24 and 48.

Unbelievably tasty. By far the best I have made yet. Sauce was a 28oz can rushed tomatos drain and strained. That went over the spinach. Then a 28 oz can whole tomatoes pureed with fennel seed. Dried oregano/basil. Table spoon of strawberry jelly. Garlic salt. And 1 small can of paste. Spooned on to fill the top.

Unbelievably tasty. By far the best I have made yet. Sauce was a 28oz can rushed tomatos drain and strained. That went over the spinach. Then a 28 oz can whole tomatoes pureed with fennel seed. Dried oregano/basil. Table spoon of strawberry jelly. Garlic salt. And 1 small can of paste. Spooned on to fill the top.

Boy, and you'd never even believe there was that much sauce on that little pizza.